Banana Truffle Sundae Bites

In small saucepan heat cream until it starts to bubble, but make sure it doesn’t boil. Then remove from heat and set aside.

Into the bowl of your food processor, add banana and the white chocolate morsels. Process until combined. Slowly pour in the hot cream while processing. Continue to process until smooth. Then pour the mixture into a freezer safe bowl and freeze for 2 hours (or overnight).

Line a baking sheet with parchment paper. Using a tablespoon, scoop out ONE tablespoon of the frozen banana mixture and roll into a ball. Place on a baking sheet and continue the process until all balls are formed. Freeze balls for one hour.

When ready to assemble, using a toothpick dip each truffle into the melted vanilla bark. Set truffle back on the parchment and repeat the vanilla coating process until all truffles have been dipped. Don’t worry about the toothpick hole, it will be covered by chocolate.

They should set within minutes because the truffle was cold. Then melt the chocolate candy coating according to package instructions and pour the melted chocolate into a Ziploc bag. Snip a small hole in the corner of the bag and drizzle a little blob of chocolate on top of each truffle. Add sprinkles and red hots. The weight of the sprinkles should make the chocolate drizzle down the sides a bit. Otherwise use a little more chocolate with the next truffle. Allow to set in refrigerator and enjoy cold!